Green Goddess Dressing’s been around since the 1920s and it seems has made a return on many restaurant menus. I made this thicker version of the dressing and served it with crudités at a recent dinner party to the delight of my guests. Sour cream could be a substitute for the crème fraiche and herbs can be changed based on what you have at home.
Ingredients:
- 1/2 cup crème fraiche
- 1/2 cup mayonnaise
- 1/4 cup chopped scallions
- 2 Tbsp. chopped fresh chives
- 2 Tbsp. chopped Italian parsley
- 3 anchovy filets (packed in oil)
- 1 Tbsp. lemon juice
- 1/4 tsp. each salt and pepper
Directions:
- Add all the ingredients to a food processor and blend for about 60 seconds, until the dip is creamy and green.
Makes just over a cup of dressing.
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